- Singapore East Region (Singapore) Singapore
全职 Restaurant Manager 工作, 薪水 up to SGD 5,000, Texas Chicken East Region (Singapore) 公司招聘中 - Ricebowl
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职位描述
岗位职责
The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development.
Role & Responsibilities
Business Operations
Manage daily operations, ensuring seamless service and efficient workflow.
Monitor income and expenses, analyze financial performance, and implement strategies for improvement
Manage inventory, including ordering, stock control, and minimizing waste
Manage equipment maintenance and ensure proper functionality.
Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
Conduct regular inspections of the kitchen and service areas.
Customer Service
Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
Proactively address customer feedback and resolve any issues promptly and professionally.
Ensure consistent service quality and adherence to established etiquette standards.
People Management
Lead, motivate, and develop a high-performing team.
Manage the recruitment, training, and performance evaluation of staff.
Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
Drive team initiatives and implement changes effectively.
Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.
Skills/Qualifications:
Minimum 4 years of relevant experience in managing F&B restaurants
Willing to be involved in hands on operations
Excellent communication and interpersonal skills
Possess strong leadership qualities
Able to work shift hours
Role & Responsibilities
Business Operations
Manage daily operations, ensuring seamless service and efficient workflow.
Monitor income and expenses, analyze financial performance, and implement strategies for improvement
Manage inventory, including ordering, stock control, and minimizing waste
Manage equipment maintenance and ensure proper functionality.
Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators.
Conduct regular inspections of the kitchen and service areas.
Customer Service
Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction.
Proactively address customer feedback and resolve any issues promptly and professionally.
Ensure consistent service quality and adherence to established etiquette standards.
People Management
Lead, motivate, and develop a high-performing team.
Manage the recruitment, training, and performance evaluation of staff.
Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations.
Drive team initiatives and implement changes effectively.
Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations.
Skills/Qualifications:
Minimum 4 years of relevant experience in managing F&B restaurants
Willing to be involved in hands on operations
Excellent communication and interpersonal skills
Possess strong leadership qualities
Able to work shift hours
重要安全守则
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